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No bake low carb Blueberry Cheesecake
This is by far the most delectable basic low carb cheesecake recipe I’ve ever tasted. To me it’s the texture that really sets it apart lighter, not so dense. So simple to make that you think it will be bland but the flavor is perfect.
WHAT YOU NEED
For the crust
2 oz Butter (melted)
1 and 1/2 Cup of Almond Flour
1 Tsp Cinnamon powder
2 Sticks of Equal Gold
For the filling
227g Cream Cheese
1 Tsp parmesan cheese
1/2 Cup All purpose cream
1 Packet of gelatin i use knox
1 Tsp Vanilla extract
1 Tsp Virgin coconut oil
1 Tsp MCT oil
4-5 sticks of Equal Gold
Blueberry in can
WHAT TO DO
For the crust
Combine in a round pan almond flour, sugarfree, cinnamon and melted butter
Use fork to blend everything together
Use spatula to press firmly into round container
(put crust in refrigerator for atleast an hour so it can harden before adding the filling)
For the filling
Dissolve gelatin in 1 cup boiling water until powder have completely dissolved.
I use immersion blender to beat creamcheese, sugarfree, vanila extract, parmesan cheese, mct oil, vco and all purpose cream
Pour in only half of the gelatine mixture into beaten cream
The mixture will thicken up as it cools in the refrigerator. So, I put the bowl in the refrigerator for about 30-45 minutes, stirring every 10-15 minutes.
Take the bowl of the filling mixture out of the refrigerator when it has thickened enough to a spreadable consistency.
Take a rubber spatula to evenly spread the filling into the prepared crust.
Chill for the next 2-3 hours
Add blueberry for toppings
Serve and enjoy.
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Fast and easy Chocolate low carb Icecream
Have you been following a low carb dairy free diet? Even if you aren’t, you should give this fast and easy ice cream recipe a try!
No ice cream maker needed for this smooth, creamy and sugar free healthy dessert.
WHAT YOU NEED
You may need to play a bit with the sweeteners and the cocoa ratio to appease your personal preference.
I use 4 packets of natural stevia and 4 tbsp of unsweetened cocoa
2 tbsp Cream Cheese
Stick blender
2 tsp MCT oil
2 tbsp sliced almonds for toppings
1 box of chilled all purpose cream
WHAT TO DO
Put all ingredients together
Mix all ingredients together using Stick Blender
Chill for 3 hours
Top it with sliced almonds and your favorite light or sugarfree chocolate syrup
Serve and enjoy
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Low Carb Bagnet Chicken Mami
Experience the awesome taste and delectable flavors of Filipino Food while on Keto diet
Chicken Mami or Chicken Noodle Soup is a delicious soup dish fit for any weather
What you need
Shiritaki Noodles / Konjac Noodles 2 Packs (200 grams per pack)
1 Large Chicken breast
6 chicken liver
Salt, Pepper and 1 knorr Chicken cube
2 Large Egg, Soy sauce and Olive Oil
Bagnet (thinly sliced)
Onion and Garlic
Cabbage
Baguio Beans
What to do
- Place Chicken breast in a pot, pour in just enough water to cover allow to boil for 5 minutes, add Chicken liver and boil for 5 minutes
- Scoop out Chicken Breast and Chicken Liver and move to plate to cool
- When cool shred chicken breast and chop chicken liver
Meanwhile..
Deep fry thinly sliced Bagnet Ilocos set aside
Prepare the Noodles
- Rinse Shiritaki noodles for 3-5 minutes in running water
- Boil water add Shiritaki noodles and boil for 5 Minutes
- Drain and toss in Olive oil
Sauteed Vegetables
- Saute Garlic and onion add shredded Chicken breast and Chicken liver
- Add Cabbage and Baguio beans
- Season it with salt and pepper
Broth
- Dissolve Chicken cube to leftover water (from the boiled chicken and chicken liver) taste and adjust seasoning (add salt, pepper and soy sauce)
- Add 2 Large eggs boil for 2 minutes
- Add oiled Shiritaki noodles
- Add sauteed vegetables and boil for 2-3 minutes
Pour Low Carb Chicken Mami in bowl top it with chopped onion and Fried Bagnet
Serve and enjoyShare this:
